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5.0 from 21 votes

Easy Lemon Drizzle Loaf Cake

Simply the best and easiest Lemon Drizzle Loaf Cake! Just five ingredients whisked together in one bowl and you can create a beautifully moist, buttery, tangy lemon cake with the softest crumb.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 12 slices
Calories: 369 kcal
Course: Snacks , Bread
Cuisine: British

Ingredients

FOR THE CAKE
  • 226 g (1 cup) softened unsalted butter or margarine
  • 300 g (1 ½ cups) caster sugar (superfine sugar)
  • 260 g (2 cups) self raising flour
  • 4 medium eggs (large eggs in the US)
  • 2 lemons , zested and juiced
FOR THE DRIZZLE
  • 100 g ( ½ cup) granulated sugar , plus extra if needed
  • remaining lemon juice

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C (350°F) or 160°F (320°F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
  2. Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
  3. Spoon the cake batter into the prepared cake tin and level. Bake for 50-55 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the center should come out clean.
  4. Prick holes over the entire cake. Mix together the remaining lemon juice and sugar and drizzle over the warm cake (still in the tin) until it soaks in. Sprinkle with some extra sugar before the syrup dries (unless you want to add a glaze).
  5. Use the paper to lift the cake out of the tin and leave it to cool on a wire rack (this is the hardest part of the recipe) before slicing.
  6. You can leave your lemon loaf as is or decorate with lemon slices, lemon zest or edible flowers.

Notes

  • Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
  • Remaining ingredients, namely the eggs, also need to be room temperature.
  • Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like! 
  • Make sure the self raising flour is fresh.
  • Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
  • If you want to add a simple glaze, mix icing sugar (powdered) and lemon juice until you have a thick but pourable glaze. Drizzle the glaze over the cool cake, letting it drip down the sides.
  • Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
  • Remaining ingredients, namely the eggs, also need to be room temperature.
  • Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like! 
  • Make sure the self raising flour is fresh.
  • Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
  • If you want to add a simple glaze, mix icing sugar (powdered) and lemon juice until you have a thick but pourable glaze. Drizzle the glaze over the cool cake, letting it drip down the sides.

Nutrition Information

Calories 369kcal (18%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 55mg (18%) Sodium 200mg (8%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 757IU (15%) Vitamin C 10mg (11%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 200mg 8%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 757IU 15%
Vitamin C 10mg 11%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.